Vertical Food Smoker
A smoker for imparting flavor to food comprising at least one smoking chamber, a lower chamber disposed below and in open communication with the bottom of smoking chamber, more than one flat, externally rotatable fire shield disposed below the support rack within the lower chamber, at least one firebox removably disposed within the lower chamber below the fire shields, the firebox having an outer door covering the firebox opening when the firebox is deployed inside the lower chamber, a handle, sidewalls and at least one bottom grate defining a support for a combustible material, slider means for supporting the firebox, an air intake below the firebox within the lower chamber, and an ember plate disposed outside of the lower chamber, whereby a combustible material is ignited in the firebox while disposed outside of the lower chamber, then pushed into the lower chamber to smoke the food.
None.
FIELD OF THE INVENTIONThe invention generally relates to a smoker for smoke-curing meats and other foods. In particular, the invention relates to an apparatus for up-flow smoking with direct heat to smoke-cure the desired foods.
BACKGROUNDMany smokers use indirect heat and smoke to cure food. Indirect heat smokers require the smoking chamber to be opened to replenish the smoking material. The disadvantage to this design is that every time the smoker is opened, the temperature drops in proportion with the time the smokers is open, and this increases the time needed to smoke the food due to the temperature loss. Smokers that do not require opening the smoking chamber but have another method for replenishing the smoking materials usually require the opening of a door which still results in heat loss though to a lesser extent than those that require opening the smoking chamber. Current smoker designs allow airflow for the smoking process but do nothing to control and utilize the airflow to affect the smoking process. The smokers that utilize ports for air intake typically do not protect the ports from falling debris and this debris may block and clog the ports thus leading to uneven air flow and uneven cooking.
The different smoker designs described above have significant disadvantages such as uneven cooking, time consuming operation and ultimately inefficient operation.
SUMMARY OF THE INVENTIONThe present invention overcomes these shortcomings by providing an apparatus that allows a user to smoke foods using direct heat, minimizing heat loss during the restoking process, and up-flow smoke. The apparatus may consist of an upper smoking chamber with a door to access the food, a lower chamber with air intakes, a fire shield, and a firebox to accept the combustible materials. A user places the food in the smoke chamber, places combustible material in the firebox and ignites said material and uses the fire shield to control the airflow into the smoker and the temperature at which the food is smoked.
There have thus been outlined, rather broadly, the more important features of the invention in order that the detailed description thereof that follows may be better understood, and in order that the present contribution to the art may be better appreciated. There are, of course, additional features of the invention that will be described hereinafter and which will form the subject matter of the claims appended hereto.
In this respect, before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in this application to the details of construction and to the arrangements of the components set forth in the following description or illustrated in the drawings. The invention is capable of other embodiments and of being practiced and carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting. As such, those skilled in the art will appreciate that the conception, upon which this disclosure is based, may readily be utilized as a basis for the designing of other structures, methods and systems for carrying out the several purposes of the present invention. Additional benefits and advantages of the present invention will become apparent to those skilled in the art to which the present invention relates from the subsequent description of the preferred embodiment and the appended claims, taken in conjunction with the accompanying drawings. It is important, therefore, that the claims be regarded as including such equivalent constructions insofar as they do not depart from the spirit and scope of the present invention.
Further, the purpose of the foregoing abstract is to enable the U.S. Patent and Trademark Office and the public generally, and especially the scientist, engineers and practitioners in the art who are not familiar with patent or legal terms or phraseology, to determine quickly from a cursory inspection the nature and essence of the technical disclosure of the application. The abstract is neither intended to define the invention of the application, which is measured by the claims, nor is it intended to be limiting as to the scope of the invention in any way.
The lower chamber 108 may comprise a fire shield 114, a firebox 202 [not pictured], and ember plate 110 and at least one air intake 112. This fire shield 114 controls the air flow from the air intakes 112 into the smoking chamber 102. By the fire shield 114 controlling the airflow from the air intakes 112, the fire shield is able to control the amount of direct heat and smoke in the smoking chamber 102. The fire shield 114 will be described in further detail in
In the preferred embodiment, air is drawn in through the air intakes 112 in the lower chamber 108 where the air is further drawn across the firebox 202 containing the lit combustible materials increasing the combustion of the materials and the heat from firebox 202. As the air is drawn across the combustible materials, smoke and heat are generated that flows through the fire shield 114 into the smoking chamber 102 to smoke the food. The fire shield 114 enables a user to control the amount of smoke and direct heat to be applied to the food by increasing or decreasing the air flow through the adjustable dampers 414. Additionally, the meats products may create grease as they are cooked, and the grease generated may descend through the fire shield 114 on to the lit combustible material in the firebox 202 creating more smoke with a different flavor profile.
The smoking chamber 102 may further consist of a smoking chamber handle latch 206 and a smoking chamber latch plate 208. In the preferred embodiment, a user rotates the smoking chamber handle latch 206 to engage and disengage the smoking chamber latch plate 208 to close and secure the smoking chamber door 104 and to unlock and open the smoking chamber door 104, respectively.
Also illustrated in this view is the heat sensor 306 that protrudes from the smoking chamber door 104 inside the smoking chamber 102 where the sensor 306 detects the temperature within the smoking chamber 102 as the foods are being smoke-cured and displays the temperature on the temperature gauge 106. The smoking chamber 102 may support other temperature sensors and probes to make sure the meat is fully cooked.
Additionally, the firebox 202 may be rectangular as illustrated in this view, with sidewalls to contain the combustible material within the firebox 202. One skilled in the art may select the appropriate height of side walls as required to maintain a desired amount of heat for specified amount of time to adequately cook the food. The bottom of the firebox 202 may be a grate 308 upon which the combustible material rests. In a preferred method of smoking food, charcoal is placed on the grate 308 and then wet wood is placed on top of the charcoal to create the desired smoke for smoking food. As the firebox 202 slides back into the smoker 100, a lower scraping surface on the outer door scrapes any burning coals and ash that fell on the fire shield 114 back into the smoker 100, at which point they may fall down through the ash chute 310 into the ash reservoir 312. The chute 310 preferably has angled sides to focus the falling ashes into the ash reservoir 312, thus making it easier for the user to remove and dispose of the ashes. The firebox 202 allows for easy addition of combustible material including, but not limited to, charcoal. Above the firebox 202, a smoke tray 314 capable of holding smoke-generating material, generally a hardwood may be placed such that heat from the firebox 202 cause the material to smoke. This smoke tray 314 may be fixed or removable. Additionally, this smoke tray 314 may also be used to reduce the heat on the side of the smoking chamber 102 where it is located allowing for foods requiring different temperatures to be smoked at the same time. The smoke tray 314 may be removed from smoke tray front plate 316 to allow for even heating throughout smoking chamber 102 and the smoke tray front plate 316 is re-installed on the smoking chamber 102 to cover the smoke tray 314 opening. In the preferred embodiment, the smoke tray 314 is slidably affixed to the lower chamber 108 allowing a user to add smoking material while minimizing heat loss. Other embodiments of the smoke tray 314 may include but are not limited to an access door to replenish the smoke generating-material.
A user may desire a flavor profile from the smoke generated from grease dripping from the meats and contacting the combustible material. The distance between the firebox 202 and the bottom of the smoking chamber 102 minimizes the direct effect from flare ups caused by grease falling down onto the combustible material. However, allowing the grease to contact the coals directly may create smoke with an improved flavor profile desired by the user. The flavor profile from, for example, wood smoke, is different from the grease smoke profile.
The adjustable damper 414 may comprise an adjustable damper plate 415, an adjustable damper T-handle 416, and an adjustable damper pin 418. The adjustable damper plate 415 may comprise a flat plate with evenly spaced perforations 502 along its length. One skilled in the art may choose different spacing and the amount of perforations to achieve a different desired effect. In other embodiments, the T-handle 416 may be replaced with other types of handles known to one skilled in the art to control the position of the adjustable damper 414. In the preferred embodiment, the adjustable damper plate 415 may substantially fill the opening to the upper cavity 408 to minimize airflow around the perimeter of the adjustable damper plate 415. The adjustable damper T-handle 416 may be centered and affixed to the front of the adjustable damper plate 415 and protrude through the front plate 404 through the T-handle hole 417 for easy access by the user. The adjustable damper pin 418 may be centered and affixed to the rear of the adjustable damper plate 415 and positioned to rotatably reside inside the adjustable damper pin socket 420. The combination of the adjustable damper T-handle 416 and the adjustable damper pin 418 allow a user to rotate and adjust the adjustable damper 414 to control the upward airflow. Each of the adjustable dampers 414 may be designed to rotate in a desired direction where that desired direction is intended to create optimal airflow as the adjustable dampers 414 are opened. In the preferred embodiment, a stopper may be used to ensure that the adjustable dampers 414 are only rotated in the desired direction.
Preferably, the fire shield 114 in this embodiment has seven dampers: four fixed 412, and three adjustable 414. All of the dampers 412, 414 have perforations 502 to allow minimal airflow even when the adjustable dampers 414 are in a closed position, and the dispersion of the perforations 502 ensures even air flow with the adjustable dampers 414 in a closed position. The partially opened damper 422 allows additional airflow from the lower chamber 108 into the smoking chamber 102 while the fully closed adjustable damper 424 allows only minimal air flow to keep the combustible material lit. The fully opened adjustable dampers 414 provide the maximum airflow from the lower chamber 108 into the smoking chamber 102. The air flows into the air intake 112 through the air intake tubes 604 and out into the lower chamber 108 through the air distribution ports 702. The air then enters the underside of the firebox 202 flows through the grate 308 and through the combustible material then exits the top of the firebox 202 while increasing the combustion of the combustible material. The air continues to flow into the lower cavities 504 of the fire shield 114. The air depending on the positioning of the adjustable dampers 414 either flows through perforations 502 on the dampers 412, 414 to provide minimum air flow for combustion or flows through the perforations 502 on the fixed damper 412 and the lower cavities 504 which then transfers the air to the upper cavities 408 through air transfer holes 410 positioned between the upper and lower cavities 408, 504 to increase the temperature and smoke in the smoking chamber 102.
Claims
1. A smoker comprising:
- a. at least one smoking chamber open at a bottom and having a door accessing the smoking chamber and at least one cooking rack disposed therein;
- b. a lower chamber disposed below and in open communication with the bottom of the smoking chamber, the lower chamber defining a vertical axis for upflow of heated, smoky air through its cross section;
- c. more than one flat, externally rotatable fire shield disposed below the support rack within the lower chamber, each fire shield mounted transverse to the lower chamber's axis, and each having a size such that when they are rotated into a closed position, the fire shields cooperate to block substantially the entire cross section of the lower chamber, the fire shields further defining, in at least one of the fire shields, at least one hole therethrough, so that even when in a closed position, some heated, smoky air can flow up through each hole;
- d. at least one firebox removably disposed within the lower chamber below the fire shields, the firebox having— i. an outer door covering a firebox opening when the firebox is deployed inside the lower chamber, ii. at least one handle, iii. sidewalls and at least one bottom grate defining a support for a combustible material, iv. a slider means for slidingly supporting the firebox, allowing it to be pulled out of and returned to the lower chamber;
- e. an air intake below the firebox within the lower chamber, the air intake comprising at least one air intake tube mounted transverse to the axis of the lower chamber with at least one end thereof receiving air through a ventilation hole in the lower chamber, each tube defining at least one air inlet hole on a tube's underside; and
- f. an ember plate disposed outside of the lower chamber in a position where it is below the grate when the firebox is pulled outside of the lower chamber, whereby a user places combustible material in the firebox and lights same while the firebox is disposed outside of the lower chamber easing the addition of combustible material and lighting of same, an operator next pushes the burning combustible material into the lower chamber and allows a desired temperature to be reached and adds the food to be smoked, adjusting the fire shields to achieve a desired upflow pattern, the heat causing fat to drip from the food and encounter the combustible material itself to create smoke and supply it to the chamber to provide flavor to the food, and the user can remove the firebox from the chamber to check the combustible material and add more as needed.
2. The smoker of claim 1, where the cooking rack may be adjustable.
3. The smoker of claim 1, where the cooking rack may be replaced with hooks.
4. The smoker of claim 1, where the smoking chamber has at least one temperature sensor.
5. The smoker of claim 1, where the smoker has a tray for smoke generating material.
6. The smoker of claim 1, where the smoker tray is removable.
7. The smoker of claim 1, where the fire shields may be linked and operated as a single fire shield.
Type: Application
Filed: Nov 20, 2017
Publication Date: May 23, 2019
Patent Grant number: 10729148
Inventor: Jerry Wirtz (Ponca City, OK)
Application Number: 15/817,491